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Potatoes are a versatile vegetable for any time of day.
Versatility is one of the most wonderful things about potatoes – they come in several varieties and formats, including fresh, frozen, instant, and canned. Potatoes are a nutrient-dense vegetable and provide the energy, potassium, and vitamin C to fuel your day. Whether you cook with fresh, frozen, instant, or canned potatoes, all forms of potatoes fit within a healthy diet (according to the 2020-2025 Dietary Guidelines). Potatoes’ versatility also means they can easily fit into meals across any personal and cultural preferences for breakfast, lunch, dinner, and snacks.
Tips for Cooking with Instant Potatoes
Cooking with Instant Potatoes
Forget washing, peeling, and boiling. Instant/ dehydrated potatoes deliver all the flavor, versatility, and nutrition of real, fresh potatoes because they are real potatoes, minus the water.
Cooking with instant/dehydrated potatoes requires minimum preparation, making them a timesaver in the kitchen. Plus, they store easily and have up to two years of shelf life.
“Instant potatoes are a fantastic way to save time in the kitchen on a busy weeknight! Use instant potatoes for fluffy mashed potatoes to put in Pot Roast Grinders or as a topping for a simple casserole such as Spuddy Joe Casserole.” – Chef RJ Harvey, Culinary Director and Potato Connoisseur.
Utilize instant potatoes in your kitchen to enhance your favorite recipes. Below are some recipes you could try with instant when the recipe calls for mashed. Another way to utilize instant potatoes is using them to make your donuts or cookies extra fluffy. View All Instant Recipes
Frozen potatoes are not only delicious, but they are a great time saver in the kitchen. They cook up in a matter of minutes and are always a crowd-pleaser. Not only that, but they come in different shapes, sizes, and formats that deliver various textures and flavors. With frozen potatoes, you can find the right spud for you no matter the occasion!
Frozen fries are a delicious way to complement a variety of healthy meals, including salads or eaten alone as a fulfilling snack. Try the recipes below by using frozen tater drums as an addition to a refreshing salad, or use frozen potatoes as a base.
“Looking for a simple snack or a crowd-pleasing appetizer? Turn to frozen potatoes for great ideas. Frozen hashbrown patties make for great gluten-free bread substitutes like this Hash Brown Spudwich, and frozen fries can be popped in an air fryer and tossed with a delicious sauce like these Sambal Honey Fries.” – Chef RJ Harvey, Culinary Director, and Potato Connoisseur.
Looking for a crispy after-school snack to feed the kiddos? Frozen potatoes are a cinch in an air fryer or toaster oven. Looking to meal prep fast for an on-the-go breakfast? Frozen potatoes can be combined with eggs and veggies and baked in the oven without pre-boiling or par cooking. Have a hectic day and need a simple side for supper? Reach for frozen potatoes, and in less time than it takes to wait for delivery, you’ll have hot and crispy or rich and creamy spuds to pair with any meal. View All Frozen Recipes
Peel your biggest potatoes first for recipes that call for lots of peeling.
When roasting potatoes...
When roasting potatoes, breathing room is key! Use two separate baking sheets if needed to get them perfectly crispy.
When you need to save time...
To save time peel and cut your potatoes ahead of time, and then pop them in the refrigerator for up to two days until you are ready to cook. Changing the water every eight hours will keep them fresh.
When you need to cook potatoes fast...
If you want to cook potatoes fast, cut them into smaller pieces.
When you made too many potatoes...
Leftover potatoes work great for pan-fried dishes such as latkes or hashbrowns.
When using frozen potatoes...
Remember that frozen potatoes are pre-cooked and take less time to cook than fresh. Adding frozen potatoes toward the end will ensure the potatoes aren’t cooked too much when your recipe is finished.
Buying and Storing Potatoes
Look for clean, smooth, firm-textured potatoes with no cuts, bruises, or discoloration. Imperfect potatoes are just as good, so just cut them before cooking if you see any cuts or bruises.
Proper storage and handling
Keep potatoes in a cool, dark, well-ventilated place such as a pantry or cabinet. Avoid high temperatures such as next to appliances or under the sink, and keep potatoes away from too much direct sunlight (no countertops).
Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.
There is no need to store your potatoes in a bag; you can store them loose. If you store potatoes in a bag, make sure there are holes so the potatoes can breathe. Wait to wash your potatoes until you’re ready to cook them, as dampness will lead to early spoilage.
What if potatoes are sprouting?
If potatoes begin to sprout, you can still use them. Just remove the sprout, cut away any green areas, cook, and enjoy.
Retail potato storage and assortment
Learn about choosing potatoes and storing your potatoes by watching this video.
Cooking Potatoes FAQ's
How do I freeze fresh potatoes?
Fresh potatoes can be frozen; however, you need to take a few extra steps to ensure their quality will hold up in the freezing process. First, cook/blanch the potatoes. Blanching means to par-cook and rapidly cool an ingredient.
Typically, microwaves can cook a potato very rapidly in some cases less than 10 minutes. This of course depends on the size of the potato you are starting out with. To gauge doneness, using a thermometer is still recommended as the internal temperature should be 205 F.
To make mashed potatoes begin by washing and peeling your choice of potatoes, russets tend to work best for light and fluffy mashed potatoes and yellow, white, and red potatoes are good for rich and creamy mashed potatoes. Blue/Purple potatoes can be used, however, to retain their color they should be steamed in their skins and peeled after cooking.